Add the orange zest, orange juice, and one egg and beat until the egg is fully incorporated. Continue mixing in the eggs (the 2 remaining eggs) one at a time until they are just mixed in.
Dump the whole berry cranberry sauce into a small bowl and stir with a spoon just to loosen it up. Spoon half of the cranberry sauce evenly over the cheesecake filling.
Pour the remaining cheesecake filling over top. Drop spoonfuls of the remaining cranberry sauce over top the cheesecake and use a toothpick to swirl the cranberry sauce into the cheesecake.
Place the cheesecake in the middle of a large roasting pan, or any large pan that will fit it along with the water. Pour 5-6 cups of boiling hot water into the roasting pan around the sides of the spring form pan.
Allow the cheesecake to cool on a cooling rack for 1 hour at room temperature. Cover the cheesecake with plastic wrap and chill in the fridge for at least 4 hours, or overnight